Herb, I see you ordered not Lao Ming teas. But this are still very good.

I praise this shop because it's really one of the best teas that I had the opportunity to drink. The same can be said of the stores Kaburagien or Jukro. But we all know this stores so we didnt have to promote them.

Later infusions showed more complexity and when cooled a little showed some fruity notes and perfumes. Very smooth and round, and immensely approachable and enjoyable, but needs heavier density to intrigue my cerebral appreciation.

I see 5 star recommends 5gm to 100ml - I could choose a 100ml zhuni from the same artist for my next session, but as it is so easy to drink I may go for 9-10gm with my 170ml shui pin.

Infusions 20s 25s 35s 50s 1m 25s - life left in the tea - but not in me

The DHP that I drink which I buy locally has an unusual amount of flavor to it. Many spicy overtones, not unlike Rou Gui and cinnamon like taste. Thick and big finish. I don't consider this a top DHP, though it is very tasty. This tea is wasted in a gaiwan. So many of the deeper nuances can be had in a good zhuni teapot. The difference is remarkable. I usually put 6-7g in a 100-120 pot. 15-30s for the first 5-6 brews. I usually don't make it past 7-8 cups. Not that there is nothing left but my desire is usually satisfied by then. I can't emphasize enough how a good zhuni pot will bring out the best in oolong teas.

Tead Off wrote:This tea is wasted in a gaiwan. So many of the deeper nuances can be had in a good zhuni teapot. The difference is remarkable. ... ... ... ... I can't emphasize enough how a good zhuni pot will bring out the best in oolong teas.

Care to hazard an explanation, as to why this should be

Some years ago, I learned of Yixing Zisha and it's ability to absorb tea flavours and improve the brewing experience once a pot has been seasoned with and for the type of tea to be regularly enjoyed with said teapot.

Then the word in the teashops, and on these boards extols the excellence of zhuni, particularly yan cha. We are also told that zhuni is higher fired, and less absorbtive, but retains heat well.

Is it the heat retention throughout the infusion that is the dominant force?

Why then do I get magical results from really high density packing such that infusions can be 1s 1s 3s 5s 7s etc; for this scenario belies that heat retention can make much difference between thick walled zi sha and medium walled zhuni - possibly even gaiwans when the infusions are so short.

Is it maybe the prewarming and subsequent heat loss - the time between warming and filling with dry leaf? When filling a too hot too handle zhuni with long twisted yan cha can take me some time - do I need a purpose made tea funnel and wear gloves to speed up this part of the brewing